Instructions: Bring 4 cups salted water to a boil for pasta. Bring several quarts salted water to boil in medium saucepan. Peel carrots and cut into 1/4 inch dice. Boil until tender but not mushy, about 5 minutes. Drain and set aside.

Wash and pat dry herbs. Leave smaller leaves whole; shred or chop larger leaves. Set aside.

Melt butter in large skillet. When it foams, add garlic and saute over medium heat until golden, about 2 minutes. Add carrots and cook, stirring occasionally, until heated through, about 2 minutes. Stir in herbs and 1 teaspoon salt.

While preparing sauce, cook and drain pasta, making sure some liquid still clings to noodles. Toss hot pasta with carrot sauce.

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